Instructions: Heat oven to 400 . Grease 36 miniature muffin cups.* Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, 1/2 cup sugar, baking powder, baking soda and salt; mix well. In small bowl, combine yogurt, oil, lemon peel and eggs; mix well. Add to dry ingredients; stir just until dry ingredients are moistened. Gently stir in raspberries. Fill greased muffin cups 3/4 full. In small bowl, combine 1/3 cup sugar and 1/4 cup flour. Using pastry blender or fork, cut in margarine until crumbly. Sprinkle over batter. Bake at 400 for 11 to 13 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin cups. Serve warm.

Yield: 36 mini muffins.

TIP:
* Recipe can be baked in regular
muffin cups. Grease bottoms only of 14 muffin cups or line with paper baking cups. Fill greased muffin cups 3/4 full. Bake at 400 for 18 to 20 minutes.

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